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Beef Stew

1-1/2 to 2 pounds stewing beef cut into 1" chuncks
1 large onion, diced
1 tsp. minced garlic (2 large cloves)
2-1/2 cups water
2 Tbsp. ketchup or tomato paste
1 Tbsp. soya sauce
1 Tbsp. liquid beef Bovril OR 1 OXO cube
1-1/2 cups sliced carrots (use a french cutter if you have one)
1 cup sliced celery
1/2 tsp. dried majoram leaves
1/2 cup frozen peas
3 Tbsp. instant blending flour
black pepper to taste
1/2 cup water

In a 4 quart/ltr.saucepan, saute onion in a bit of oil until soft. Add garlic and saute one minute more, or until you can start to smell the garlic. Remove from pot to a small bowl; set aside.

Brown all sides of beef cubes in the same oil. A little bit more oil may be required.

Add water, ketchup, soya sauce and Bovril. Stir in onion mixture until well combined. Bring to a boil.

Reduce heat, cover and simmer for 1 hour.

Add carrots, celery, peas and majoram. Stir to combine well. Simmer for an additional half hour.

Return to boil. Thicken with a thin paste of 3 Tbsp. instant blending flour, pepper to taste and 1/2 cup water poured slowly into stew while stirring gently but constantly until well blended. Boil for 1 minute more while stirring constantly; reduce heat to medium and allow to cook about 5 minutes.

Serve with hot, cooked potatoes; plain or mashed.